Butter Toffee Pretzels (Print Version)
Crunchy pretzels coated in buttery toffee with a touch of sea salt for an irresistible sweet snack.
# What You Need:
→ Pretzels
01 - 6 cups mini pretzels (about 200 g)
→ Toffee Coating
02 - 1/2 cup (1 stick) unsalted butter
03 - 1 cup packed light brown sugar
04 - 2 tbsp light corn syrup
05 - 1/4 tsp sea salt
06 - 1/2 tsp vanilla extract
→ Optional Finishing
07 - Flaky sea salt, for sprinkling
# Preparation Steps:
01 - Preheat oven to 300°F. Line a large baking sheet with parchment paper.
02 - Place the mini pretzels in a large mixing bowl and set aside.
03 - In a saucepan over medium heat, melt the butter. Stir in the brown sugar, corn syrup, and sea salt. Bring to a gentle boil, stirring frequently, and simmer for 2–3 minutes until smooth and bubbling.
04 - Remove the saucepan from heat and stir in the vanilla extract until well combined.
05 - Quickly pour the hot toffee mixture over the pretzels. Use a spatula to gently toss until all pretzels are evenly coated.
06 - Spread the coated pretzels in a single layer on the prepared baking sheet.
07 - Bake for 12–15 minutes, gently stirring halfway through, until the toffee is set and bubbly.
08 - Remove from the oven and immediately sprinkle with flaky sea salt if desired.
09 - Allow pretzels to cool completely on the baking sheet. Once cooled, break apart any clusters and transfer to an airtight container.
# Expert Advice:
01 -
- The toffee coating caramelizes in the oven and creates this shattering crunch that is honestly hard to stop eating.
- It uses pantry staples you probably already have, and the whole thing comes together faster than a trip to the store.
02 -
- Work fast once the toffee comes off the heat because it thickens quickly and gets harder to coat evenly if you hesitate.
- Do not skip the parchment paper, as the toffee will fuse directly to the baking sheet and you will be chiseling snacks off metal for an hour.
03 -
- Set a timer for the toffee simmer because even thirty seconds too long can push it from golden caramel to bitter very quickly.
- Stirring the pretzels halfway through baking is the single step that guarantees even coverage and prevents burnt edges.